Apples and Cream

Pastry Chef Laurence Faber puts Apples and Cream on his menu as soon as we start getting local apples. This dish is a beautiful showcase of apple flavor, perfect for welcoming in the Fall season. Freeze dried apples are incorporated in the whipped cream, apple spheres are poached in apple cider and fresh apples are shaved on top. So you get the fresh flavor, cooked flavor and that little touch of tartness in the sweet whipped cream.

This dish is a bite of what is happening right now in our region, with beautifully bright and lively flavor.

Apples and Cream

• apple spheres
• 1 honeycrisp apple
• 1 cup of apple cider
• 1 Tbsp vanilla paste

Use a melon baller to carve spheres out of the apple. Place in a pot with the apple cider and vanilla paste. Bring to a simmer and cook the apples until they are tender, but not mushy. Cool in the liquid.

Apple Cream

• 2 Tbsp freeze dried apple powder
• 1 Tbsp powdered sugar
• 1 cup heavy cream
• 1 tsp vanilla paste

Combine all ingredients in a KitchenAid Mixer and whip until soft peaks are formed.

Sorrel Granita

• 8oz sorrel
• Juice of 3 lemons
• 1 cup sugar
• 2 cups water, divided into two separate cups

Cut the Sorrel into inch pieces. Puree in a Vitamix with one cup of water until it is completely pureed. Strain through a fine mesh sieve lined with two layers of cheesecloth. Heat the second cup of water with the sugar in a saucepot until fully dissolved. Place the sugar and water mixture in a stainless steel bowl over an ice bath and puree with an immersion blender. Stream in the sorrel juice and the lemon juice, then freeze in a stainless steel container.

Vanilla Olive Oil

• 1 cup Georgia olive oil
• 2 vanilla beans

Scrape the pulp out of the vanilla beans and place into the olive oil.

To plate:
Spread 1oz of the apple cream onto a dish. Place 4 apples spheres and 5 compressed apples on top. Drizzle 1t of the vanilla olive oil over the apples and then use a fork to scrape the sorrel granita on top. Garnish with Cosmos flower petals if desired.